Beef pastitsio
Containing one third of our daily recommended fibre intake, this healthy pasta dish is a real crowd-pleaser. Recipe and image courtesy of Discover Great Veg, discovergreatveg.co.uk
Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Serves: 4
Ingredients
- 200g wholewheat pasta shapes
- 500g minced beef
- 200g leek, diced
- 1 aubergine, diced
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 1 x 400g tin chopped tomatoes
- 200g cavolo nero, chopped
- 1 egg, beaten
- 250g Greek yoghurt
- 25g grated parmesan
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas mark 6. Cook the pasta in simmering water for 12 minutes then drain.
Step 2
Meanwhile, fry the beef, leek and aubergine in a large saucepan for 5 minutes until browned. Stir in the cinnamon and oregano and cook for 1 minute. Stir in the tomatoes plus half the can filled with water and the cavolo nero, cover and cook for 12-15 minutes, season and stir occasionally.
Step 3
Mix together the egg, yoghurt and half the parmesan.
Step 4
Place half the mince in a 2L serving dish, top with the pasta and then the remaining mince. Spoon over the yogurt mixture and spread over evenly. Sprinkle with the remaining parmesan and bake for 25-30 minutes until golden.
